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1 SCOPE
The standard shall apply to various kinds of noodles. The instant noodle may be packed with noodle
seasonings, or in the form of seasoned noodle and with or without noodle garnish(s) in separate pouches, or
sprayed on noodle and ready for consumption after dehydration process. This standard does not apply to
pasta.
2 DESCRIPTION
Instant Noodle is a product prepared from wheat flour and/or rice flour and/or other flours and/or
starches as the main ingredient, with or without the addition of other ingredients. It may be treated by
alkaline agents. It is characterized by the use of pregelatinization process and dehydration either by frying or
by other methods. The product should be presented as one of the following styles:
2.1 Fried noodles, or
2.2 Non-fried noodles
3.1 COMPOSITION
3.1.1 Essential Ingredients
(a) Wheat Flour and/or Rice Flour and/or other flours and/or starches;
(b) Water.
3.1.2 Optional Ingredients
The optional ingredients shall be ingredient(s) which are commonly used.
4 FOOD ADDITIVES
The use of food additive(s) as well as food additive(s) carry-over shall comply with the maximum
level permitted by the General Standard for Food Additives (GSFA), CODEX STAN 192-1995. However,
until the food additive provisions for the food category 06.4.3 “Pre-cooked pastas and noodles and like
products” in the GSFA is finalised, the following listed food additives will apply1.
1
This sentence and the food additive list which follows will be removed from the standard once the GSFA on the food
category 06.4.3. “Pre-cooked pastas and noodles and like products” is completed.
CODEX STAN 249-2006 2
Polyoxyethylene (20)sorbitan
432
monolaurate
Polyoxyethylene (20)sorbitan
433
monooleate
5000 mg/kg Singly or in combination as
Polyoxyethylene (20)sorbitan
434 total polyoxyethylene (20) sorbitan esters
monopalmitate
Polyoxyethylene (20)sorbitan
435
monostearate
436 Polyoxyethylene (20)sorbitan tristearate
471 Mono and di-glycerides of fatty acids GMP
Diacetyltartaric and fatty acid esters of
472e 10000 mg/kg
glycerol
473 Sucrose esters of fatty acids 2000 mg/kg
475 Polyglycerol esters of fatty acids 2000 mg/kg
Polyglycerol esters of interesterified 500 mg/kg
476
ricinoleic acids
477 Propylene glycol esters of fatty acids 5000 mg/kg (dry basis)
481(i) Sodium stearoyl lactylate 5000 mg/kg
482(i) Calcium stearoyl lactylate 5000 mg/kg
CODEX STAN 249-2006 6
5 CONTAMINANTS
The products covered by this Standard shall comply with the Maximum Levels of the Codex General
Standard for Contaminants and Toxins in Foods (CODEX/STAN 193-1995).
6.1 Instant noodles shall be packaged in containers which will safeguard the hygienic, nutritional,
technological and organoleptic qualities of the product.
6.2 The containers, including the packaging materials, shall be made of substances which are safe and
suitable for their intended use. They should not impart any toxic substances or undesirable odour or flavour
to the product.
CODEX STAN 249-2006 7
7 FOOD HYGIENE
7.1 It is recommended that the products covered by the provisions of this standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of Practice –
General Principle of Food Hygiene (CAC/RCP 1-1969) and other relevant Codex texts such as codes of
hygienic practice and codes of practice.
7.2 The products should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
8 LABELLING
The product covered by this Standard shall be labelled in accordance with the General Standard for the
Labelling of Prepackaged Foods (CODEX STAN 1-1985).
9.1 SAMPLING
Sampling shall follow the General Guidelines on Sampling (CAC/GL 50-2004).
Calculation:
Factor of molarity = (g amidosulfuric acid × purity × 25) / 1.2136 / mL KOH
(b) Alcohol-ether mixture: equal volumes ethanol (99.5%) and ether.
(c) Phenolphthalein solution: 1% in alcohol.
9.4.4 Titration
Before sampling, liquefy extracted oil using water bath. Weigh 1 to 2 g liquefied test portion into
Erlenmeyer flask. Add 80 mL alcohol-ether mixture and a few drops of phenolphthalein solution. Titrate
with 0.05 mol/L alcoholic KOH until faint pink colour appears and retain for more than 30 s. Perform blank
test using only alcohol-ether mixture and phenolphthalein solution.
9.4.5 Calculation
Calculate using following equation:
Acid value [mg/g] = (mL test portion – mL blank) × factor of molarity × 2.806 / g test portion